Description
This vibrant Shrimp Orzo in Lemon Garlic Sauce combines tender shrimp, perfectly cooked orzo pasta, and a bright, zesty lemon garlic sauce. Enhanced with fresh spinach, Parmesan cheese, and a hint of crushed red pepper flakes, this quick and flavorful dish is perfect for a weeknight dinner or entertaining guests.
Ingredients
Scale
Shrimp and Orzo
- 1 pound large shrimp, peeled and deveined
- 1 cup orzo pasta
Sauce and Seasonings
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- Zest and juice of 2 lemons
- 1 cup chicken broth
- 1/4 cup white wine (optional)
- 1/4 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Vegetables and Garnishes
- 2 cups baby spinach
- 1/4 cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Cook Orzo: Bring a large pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain well and set aside.
- Cook Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes on each side until they turn pink and are cooked through. Remove shrimp from skillet and set aside.
- Sauté Garlic: Using the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 1-2 minutes until fragrant, taking care not to burn it.
- Create Sauce Base: Add lemon zest, lemon juice, chicken broth, and white wine (if using) to the skillet. Stir vigorously to deglaze the pan, scraping up any browned bits stuck to the bottom for added flavor.
- Simmer and Season: Bring the sauce to a gentle simmer. Season with crushed red pepper flakes, salt, and black pepper to taste, allowing the flavors to meld.
- Add Orzo and Spinach: Stir in the cooked orzo pasta and baby spinach. Cook just until the spinach wilts slightly.
- Combine Shrimp: Return the cooked shrimp to the skillet and gently toss everything together, heating through evenly.
- Finish with Cheese and Herbs: Sprinkle freshly grated Parmesan cheese and chopped fresh parsley over the top.
- Serve: Serve immediately with lemon wedges on the side for an extra burst of citrus flavor.
Notes
- For a vegetarian version, omit the shrimp and use vegetable broth instead of chicken broth.
- If you prefer a non-alcoholic version, simply leave out the white wine and substitute with extra chicken broth.
- Be careful not to overcook the shrimp to keep them tender and juicy.
- Use freshly grated Parmesan for the best flavor and texture.
- This dish can be prepared ahead by cooking orzo and shrimp separately and reheating gently in the sauce.
